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Consigli e suggerimenti
Arrosto con cotenna (2,5 kg) 1 160 - 170 150 - 180 2 190 - 210
Arrosto, venato senza cotenna, ades. collo (1,5 kg) 1 160 - 170 100 - 130 2 190 - 210
Arrosto, venato senza cotenna, ades. collo (2,5 kg) 1 160 - 170 120 - 150 2 180 - 200
Arrosto magro (1 kg) 1 170 - 180 70 - 90 2 180 - 200
Arrosto magro (2 kg) 1 170 - 180 80 - 100 2 180 - 200
Manzo
Filetto, medio (1 kg) 1 180 - 190 45 - 65 2 200 - 220
Rostbeef, al sangue (1,5 kg) 1 180 - 190 30 - 45 2 200 - 220
Stufato (1,5 kg)** 1 170 - 180 120 - 150 2 200 - 220
Stufato (2,5 kg)** 1 170 - 180 150 - 180 2 190 - 210
Vitello
Arrosto/petto di vitello (1,5 kg) 1 160 - 170 90 - 120 2 180 - 200
Arrosto/petto di vitello (2,5 kg) 1 160 - 170 120 - 150 2 170 - 190
Stinco 1 160 - 170 100 - 130 2 190 - 210
Agnello
Cosciotto disossato 1 180 - 190 70 - 110 2 200 - 220
Lombata con osso 1 180 - 190* 40 - 50 2 200 - 220*
Lombata disossata 1 180 - 190* 30 - 40 2 200 - 220*
Pollame
Pollo, intero (1 kg) 1 170 - 180 60 - 70 2 200 - 220
Anatra, intera (2 3 kg) 1 150 - 160 90 - 120 2 190 - 210
Oca, intera (3 4 kg) 1 150 - 160 130 - 180 2*** 180 - 200
Selvaggina
Arrosto/cosciotto di capriolo, disossato (1,5 kg) 1 160 - 170 90 - 120 2 190 - 210
Arrosto di cinghiale (1,5 kg) 1 160 - 170 120 - 140 2 190 - 210
Arrosto di cervo (1,5 kg) 1 160 - 170 100 - 120 2 190 - 210
Coniglio 1 160 - 170 70 - 80 2 180 - 200
Pesce
Pesce, intero (300 g) 1 160 - 170 30 - 40 2 180 - 200
Pesce, intero (700 g) 1 160 - 170 40 - 50 2 180 - 200
Aria calda
CircoTherm®
3
Riscaldamento sup./
inf.
%
Pietanza da arrostire Livello di
inseri-
mento
Tempera-
tura in °C
Durata della cot-
tura in minuti
Livello di
inseri-
mento
Tempera-
tura in °C
* Preriscaldare il forno
** Cucinare lo stufato in contenitore chiuso
*** Per gli alimenti spessi, utilizzare il livello di inserimento 1
Crosta troppo spessa e/o arrosto troppo
asciutto
Ridurre la temperatura o accorciare il tempo di cottura.
Controllare il livello di inserimento.
Crosta troppo sottile Aumentare la temperatura oppure, al termine della cottura, accendere brevemente il
grill.
La carne è rimasta cruda all'interno Togliere gli accessori non utilizzati dal vano di cottura.
Prolungare il tempo di cottura.
Controllare la temperatura all'interno dell'arrosto con un termometro per carne.
Il vapore acqueo nel vano di cottura si
deposita sulla porta dell'apparecchio
Nel corso della cottura il vapore si asciuga. In caso di vapore eccessivo aprire breve-
mente e con cautela la porta dell'apparecchio, in modo da eliminarlo più velocemente.
21


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